The recipe I am sharing with you today is one of my favorites, and one of the easiest to make. Keep in mind that original Bisquick Dumplings are incredibly quick and easy to make and require only two basic ingredients. Bisquick baking mix and milk. Easy peasy lemon squeezy! Enjoy something to the highest level with a little time of preparation. This is my all-time favorite. Thus, I can assure you that it will be worth making. Try it out!
Additionally, I am here to guide you through every step of the way. I love to make them when I am making a stew, be it beef, chicken, lamb, etc. Just mix, drop, and cook/steam. Your family will love them. As they cook on top of your stew they absorb some of the lovely flavors of what you are cooking, making them even more delicious. They are tender, light, and pretty fool-proof! A stew without dumplings, is . . . just a stew!
When I was a child the best thing about having stew for supper was when my mother added light and fluffy dumplings. Making dumplings from scratch can sometimes be a bit difficult for people to navigate and somewhat finicky. These Bisquick Dumplings always turn out. It is almost impossible to fail! So, do not hesitate to give it a try whenever you don’t feel like cooking something elaborate.
As I am sharing this treat with you, make sure to share them as well with people you know. Spread the joy that this dish brings. It will be worth it to make. Have a go with this dish! Enjoy it with love!
WHAT DO YOU NEED TO MAKE BISQUICK DUMPLINGS
Firstly, remember that there are only two simple ingredients that are needed.
WHAT IS BISQUICK?
Bisquick is an incredibly versatile pre-mixed baking/batter mix. It is sold under the Betty Crocker Brand and contains flour, shortening, salt, and baking powder. You can use it to make biscuits, pancakes, doughnuts, pretzels, impossible pies, cakes, waffles, pastries, and all sorts. Hence, it is a must-have in my larder. It always comes in very handy.
HINTS AND TIPS TO MAKE BISQUICK DUMPLINGS
Follow these sure-fire hints and tips to make the best dumplings:
- First of all, read through the recipe before beginning to make sure you have everything you need.
- Assemble all of your ingredients before you start so that you don’t leave anything out that is integral to making the dumplings.
- Do not overmix the baking mix and milk. It does not have to be completely smooth. As a result of over-mixing, the dumpling may turn out dense and way too chewy.
- Finally, you can drop the dumplings on the stew now, but I find that leaving the dumpling batter to sit for 5 to 10 minutes results in a nicer dumpling.
- A classic chicken and vegetable stew work well with these dumplings, but beef, lamb, mushroom, vegetable, etc. all work well.
- Make sure your stew is bubbling before dropping the dumpling mix on top. You want it to be at a rolling boil. The heat of the stew will set the bottom of the dumplings and start them at the beginning of deliciousness.
- Once you have added the dumplings turn the heat down underneath your saucepan or skillet of stew. This is important as you don’t want your stew to catch and burn on the bottom.
- Remember to cook them uncovered for 10 minutes. This ensures that the bottoms of the dumplings cook through.
- After 10 minutes you must cover your pan and cook the dumplings for a further 10 minutes without lifting the lid. This will ensure that the dumplings rise properly and cook thoroughly.
As long as you follow these hints and tips there is no reason why you will not be rewarded with incredibly light and fluffy dumplings!
HOW TO MAKE BISQUICK DUMPLINGS
Firstly, measure the baking mix in a bowl. Whisk in the milk until a soft dough forms. If you think it is too stiff add a bit more milk. Do not overmix! (Optional, leave to sit for 5 to 10 minutes.)
Make sure your stew is boiling. Now, drop the dough in spoonfuls on top of the boiling stew.
The next thing to do is reduce the heat to low and just leave them to cook for 10 minutes. In this spare time, you can set the table or prepare a salad, as you don’t need to oversee the dumplings. However, you would probably want to set a timer, as you don’t want to overcook your meal.
After that, cover and cook for 10 minutes longer. Keep in mind that floating isn’t a good indicator of doneness. If you aren’t sure that your dumplings are ready, stick a toothpick or skewer into them.
In case it’s still sticky or wet, give it a little more time. You know that your meal is ready only when the toothpick comes out clean.
After all, it’s time to serve and enjoy!
UPGRADE YOUR BISQUICK DUMPLINGS RECIPE
While there are only two ingredients needed to make the dumplings (not including your stew of course), there is no end to the variations you can create simply by adding a few things!
For tasty cheese and onion dumplings, add ¼ to ½ cup of your favorite grated cheese, some dried parsley, and dried or fresh minced onion. Cheddar and Parmesan are both great cheeses to use.
Turn them into herbed dumplings by adding some fresh or dried herbs. Parsley, thyme, rosemary, sage, garlic, paprika, and cayenne are all great additions. Pick flavors that will compliment your stew.
Don’t feel limited by using only savory stews. These dumplings also make a delicious dessert when spooned onto stewed fruits, such as apples, peaches, pears, cranberries, or other berries in any combination. The same rules apply. Make sure the fruit is bubbling when you add the dumplings.
You can also make an easy dessert by bringing a mix of golden or maple syrup and butter to a fast simmer and adding spoonfuls of the dumpling dough. Cook as per the recipe instructions and serve spooned into bowls with some of the hot syrup mixture spooned over top, and either pouring cream or ice cream.
ENJOY YOUR MEAL!
As you can see these tasty dumplings are very versatile, family-friendly, and delicious to eat. They are the key ingredient to the best-tasting dishes including some desserts. These rich and fluffy sponges fulfill the marvelous task of absorbing the scrumptious flavors of the meal you are serving.
Why not pick up a box of the mix and try making some for your family today? Keep in mind that the process is super easy but the result remains delicious. So, when you do not have enough time to cook something elaborate, go for our simple recipe for Bisquick Dumplings, and you’ll get buttery and pillowy dumplings in no time. This is comfort food at its very best! Pure and simple.
Bisquick Dumplings Recipe
These dumplings are quick and easy to make. Try them on top of your stew the next time you make one as a real family pleaser!
Ingredients
- 2 cups Original Bisquick baking mix
- 2/3 cup milk
Instructions
1. Measure the baking mix into a bowl. Whisk in the milk until a soft dough forms. If you think it is too stiff add a bit more milk. Do not overmix.
2. Make sure your stew is boiling. Drop the dough by spoonfuls on top of the boiling stew. Reduce heat to low. Leave to cook for 10 minutes. Cover and cook for 10 minutes longer.
Nutrition Information:
Amount Per Serving: Calories: 106 per dumpling, not including stew
Are you tired of eating the same thing all over again? Or do you just want to explore more dishes that you can potentially enjoy? Well, you can check out more of these recipes that you will surely love. Tuna Pizza Burgers, French Toast Crumble, & Bagel sandwiches.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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Marie.
Good old fashion dumplings. Wonderful old time recipes. People need to learn to cook again.
I appreciate your blog. Being I am originally from Pa. and German descent, my Mom always
made pork and sauerkraut for New Years Day {albeit different from yours}. I now live in the West and I assure you , the people out here think I am crazy having sauerkraut New Years Day. I simply boil pork chops or pork steaks for 1 hour, add large can of sauerkraut or jarred.
Cook that for 2 hours or so, put hot dogs on top or as Germans do, sausages, cook another 20 min. Then I add dumplings on top all of this. {This is where I found your blog, looking for dumpling recipe, which I used.}. I, also , make mashed potatoes to go with this dish, even put the sauerkraut on top the potatoes on my plate. Suprisingly good.
Its, Sharon again. I forgot, I add barley or caraway seed to the pork when I boil it.
Thanks.